Keyword: Sunday pot roast recipe, Yankee pot roast recipe
Prep Time: 20 minutesminutes
Cook Time: 2 hourshours25 minutesminutes
Total Time: 2 hourshours45 minutesminutes
Servings: 8
Calories: 548kcal
Author: Sandy
Ingredients
3-5lbChuck Roastbrisket, or round roast
Salt & Pepper
4TbspUnsalted Butter
2TbspOlive Oil
2Onionschopped
1Bay Leaf
5Carrotscut in 2" pieces
3Celery Ribscut in 2" pieces
5clovesGarlicminced
2Onionschopped
2cupsBeef Broth
1cupWater
1/4cupRed Wineoptional
2TbspWorcestershire Sauce
3sprigs Thyme
1sprig Rosemary
3TbspTomato Paste
1lbRed Potatoesquartered
Instructions
Sprinkle salt and pepper on both sides of the roast.
Heat a Dutch oven over med-high heat. Then add the Roast. Brown on each side for about 6 minutes. Then remove it to a plate.
Add the butter and olive oil. Add the onions to the pot and cook, stirring, occasionally, until beginning to turn translucent.
Add the bay leaf, carrots, and celery. Cook for a few minutes, stirring occasionally.
Add the garlic. Cook about 1 minute, stirring frequently.
Add the beef broth, water, wine, and Worcestershire sauce. Stir, scraping up the browned bits from the bottom of the pot.
Add the tomato paste in spoonfuls to the liquid, but don't stir. Then set the roast on top of the vegetables, nestling it down into the liquid.
Put the lid on the pot, and cook in the oven, 350° F, for 2 hours, flipping the roast one time halfway through (If your roast is larger than 3 lbs, cook longer, until tender but not falling apart).
Add the potatoes when you flip the roast over.
Remove the lid for the last 15 minutes of cooking.
Notes
You can thicken the liquid by mixing together 2 Tbsp softened butter and 2 Tbsp flour. Stir into the liquid right before you add the potatoes. It will thicken as it cooks.